Learn how to make Pan Roasted Corn indoors! No need to fire up the grill!
All you need is a seasoned cast iron skillet!
The sweet and roasted flavor pairs well with just about everything and this recipe is great for the hot summer when it's too hot to grill outside and corn is in season!
Corn is one of those foods that just tastes better when it's roasted!
Smoky and sweet, this versatile grain pairs well with just about everything! Here's how to roast canned, frozen or fresh corn indoors with a cast iron skillet.
Foolproof way to make corn sweeter
Some corn isn't as sweet as we'd like, but there's an easy, foolproof way to ensure your corn is always sweet!
After you clean it, soak it in milk. Yep!
The sugars in the milk permeate the kernels and when that puffed up, sugar-enhanced kernel hits the hot fire, the sugars embed themselves in the core of the kernel, making the end product sweeter than before.
How to cook it indoors
- Pull off husks off and tear off the silk (rinse/drain canned or frozen)
- Rinse, then break it in half
- Place in a big bowl and cover it with milk
- Let is soak for 15-minutes
- Meanwhile, heat up a cast iron skillet on medium-high heat with NO OIL
- Once the skillet is hot, put the corn in it; no need to drain corn first; lower temperature on skillet
- Stand Back. Use Long Tongs. Turn on the Vent
- Rotate each cob until all sides are deep golden brown
When making pan roasted corn indoors, you'll see the sides begin to brown after about 6-8 minutes; rotate it in the pan until most of the kernels are almost black.
Now, you can either put it in a bowl and melt butter over it, shuck the kernels (stand the roasted corn cob on one end and slide a knife down the sides), or freeze it for later use in soups and stews.
What kind of corn should I use for pan roasting?
The sweetest corn is usually yellow; however, there are other options, as in white, fresh or frozen.
It doesn't really matter what type or color you pan roast, because the corn soaks in milk prior to roasting. The sugars in the milk make the corn extra sweet!
Organic vs. Conventional
The highest quality is Certified Organic, non-GMO or, corn straight from a local farm. Unfortunately, if you buy "conventional", you're probably buying and eating genetically modified corn.
There's much controversy about genetically modified foods, which I won't go into now. But I prefer buying frozen Certified Organic non-GMO.
Can I use frozen or canned?
Use fresh, canned or frozen corn kernels or corn on the cob. If you use canned or frozen, rinse it before soaking it in the milk.
Add pan roasted corn to your favorite soup or stew, add it as a pizza topping or serve it as a side dish!
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Pan Roasted Sweet Corn
- Cast iron skillet
- 4 ears corn , broken in half; if you use canned, drain it and dry on paper towel; if you use frozen, thaw it and make sure it's dry
- 4 cups milk (use enough milk to cover the corn); 2% or whole
- butter salted or unsalted; to taste
- salt and pepper to taste
- Remove the husks off the corn and pull away silk; rinse and break corn in half4 ears corn
- Place corn in a big bowl and pour in enough milk to cover the corn4 cups milk
- Let corn soak in milk for about 15 minutes
- Heat a cast iron skillet on medium high; Do Not Add Any Oil; turn on the oven vent now:)
- Using long tongs, remove corn from milk and place it in hot skillet; stand back; it sputters and pops!!! Turn corn and move it around in the skillet until most of each ear looks burnt
- Now, you can either roll the corn in butter and set aside, or stand it on end and slide a knife down to release the kernelsbutter, salt and pepper
- The amount of milk you need depends upon how much corn you have. Just use enough milk to cover the corn.
- The premise behind this cooking method is High, Hot and Fast.The pan will get really hot and start smoking; don't panic.
- Turn on the vent, open the windows. And don't burn the house down
- You can roast the corn and freeze it if you like; it's always nice to have around for soups and stews